Fig cake #1
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs | |
| 1 | cup | Oil |
| 1½ | cup | Sugar |
| 2 | cups | Flour |
| 1 | teaspoon | Ea: allspice; cinnamon, salt, soda; cloves, & nutmeg |
| 1 | cup | Each: buttermilk; fig preserves; & chopped pecans |
| 1 | teaspoon | Vanilla |
| 1 | cup | Sugar |
| 1 | cup | Buttermilk |
| 1 | teaspoon | Soda |
| 1 | Stick butter | |
| 1 | tablespoon | White corn syrup |
| ½ | teaspoon | Vanilla |
Directions
ICING
Beat eggs. Add sugar & oil. Sift flour, salt, allspice, cinnamon, nutmeg & cloves. Mix soda & buttermilk & add alternately with flour mixture to egg-sugar mixture while beating with mixer. Mix well. Add vanilla, pecans & fig preserves. Bake in greased & floured 13x9-inch pan at 350 for 35-40 minutes. When cooked, add icing while still warm. Icing: Combine ingredients in large pan. Bring to a boil & boil 3 minutes. Pour over cake.
ANN BUSH
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .